Reviewed: Oct. 22, 2009

The sauce was good even though I did some tweeking (no mushrooms and instead of sherry i used white wine). The chicken turned out tough I will not cook on the pan the next time or next time i will only cook for 2 minutes instead of 4 minutes. Served with egg noodles. My ten year old loved it my husband loved it also except for the tough chicken.

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Oct. 1, 2009

Fantastic!! Not good to double though.

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Danielle

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Reviewed: Sep. 7, 2009

made it tonight over butter noodles !!! AWESOME !!! I used one pot just like the other person said ...also sprinkled parmesan on it at the table.... didn't need to but everything tastes better with cheese !! :)

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Julie in NJ

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Reviewed: Aug. 2, 2009

Fantastic! Only used 6 tbsp butter but think I will cut it down to 4 next time. Used one pan cooking the chicken first then the mushrooms added about 2 cloves of garlic with them, then added the soups and cream. Will definitely be making again and soon

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jul. 19, 2009

Totally AMAZING. So easy too! Tastes like it came from a fancy Italian restaurant. My husband & I LOVED this! Thanks so much Danielle!

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JosieTheMama

Cooking Level: Expert

Living In: Homestead, Florida, USA

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Reviewed: Jun. 2, 2009

make as is...delicious!!!

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devikam2

Cooking Level: Intermediate

Home Town: Scarsdale, New York, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: May 31, 2009

After reading the other ratings, I was really disapointed with this recipe. My husband and I didn't like it at all. After spending so much time in the kitchen to make this, we ended up not even eating it. The sauce was too strong and very salty. I think I will stick with a basic chicken marsala recipe next time.

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KCDaisy

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Oct. 8, 2008

I made this for out-of-town company and they thought it was amazing. My husband and I liked it too - very rich and filling. The only reason I gave it four stars is because I feel it's a little more time-consuming than other similar chicken marsala recipes. It's worth the effort occasionally though.

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cupcakequeen

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

Absolutely delicious!!! I did cook mushrooms and soup in same pan... browned chicken in olive oil. Also, added more Marsala wine and more of the spices. Brushed italian bread with olive oil and added chopped rosemary and thyme to complete the meal!!! Turned out great!!!

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CHES408

Cooking Level: Expert

Home Town: Camden, South Carolina, USA

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Reviewed: Aug. 11, 2008

After reading all of the fantastic reviews I thought how could I possibly go wrong with this recipe! I noted a few negative reviews, but disregarded them. Unfortunately, I have to agree with those reviews. The preparation time was very lengthy and the meal was barely edible. I have to assume that this was because I didn't like the overpowering sweetness of the Marsala (even though I added 1/4 cup less than recommended). Obviously, the flavour is for some and not for others. If you're not a fan of sweet flavourings in savoury meals than avoid this one. P.S. Sorry Danielle :-(

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AusMAd

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Canberra, Australian Capital Territory, Australia

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Reviewed: Jul. 13, 2008

This is very tasty, I only gave it 4 stars b/c I made it all on top of the stove - removing the chicken (I used tenderloins, sliced) after it was browned and then adding the rest, then adding the chicken back in and letting it simmer for a while and it was very tasty. I bet it is even better in the oven as written, when I have more time I'll try it that way!

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KateGAC

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

I have used this recipe several times (in my own variation, using the meat and sauce over rice instead of noodles and omitting the herb). It is a "HIT" every time !!!

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Lady V

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Reviewed: Jun. 22, 2008

This went over really well at my house. I agree with reviewer Robin, there is no need to use more than one skillet. Just remove the chicken to the 9 x 13 pan and continue on with the remaining ingredients in the same pan. I rarely use heavy cream but happened to have some on hand so used 1/2 cup heavy cream and 1/4 cup lowfat milk. I think you could even sub all lowfat milk and get a good result (or maybe a combination of lowfat milk and light sour cream). I served over sphagetti noodles. Added garlic with the mushrooms. Also used olive oil in place of some of the butter. Thanks!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 5, 2008

WOW! So good! I did reduce the butter, and used half & half. Added garlic, and just used one pan for the whole thing...not including pasta of course. Thanks so much for your recipe!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: May 29, 2008

This was fantastic! I added minced garlic, Montreal chicken seasoning, and used about 1.5lbs. thin sliced chicken breasts. Served with steamed broccoli and french bread.

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Holly

Cooking Level: Expert

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Reviewed: May 10, 2008

I made this recipe for my boyfriend tonight, and we both really loved it. The recipe was easy to make, and of course, I added a few extra ingredients: 3/4 cups of frozen chopped spinach (thawed and drained) and about 1/2 cup chopped sweet yellow onion. I added the onion with the mushroom mixture to cook through, then added the spinach. I also used half 'n half instead of the heavy cream. I'll make this one again for sure since it turned out great!

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